At this time of year I thought it would be great to talk a little about seasonal cookery and offer some hints, tips and advice on seasonal foods, which we love in the Knebworth kitchen. We try to incorporate as much of food in season as possible.
Producing seasonal food menus allows us to utilise produce at the peak of freshness. With most seasonal foods particularly seasonal vegetables the less you do to them the better they taste. Creating seasonal food recipes offers better value for money which means we at Knebworth House can be competitive and pass value on to our customers. Plus, from a purely cheffy point of view it also keeps me on my toes coming up with new ideas for our seasonal restaurant menu!
Yum, sprouts - gorgeous if you don't overcook them!
Make sure to look out for seasonal vegetables and fruits. We often complain in this country that tomatoes are tasteless. This is mainly down to the fact that tomatoes are only in season here for about 2-3 months of the year. The rest of the time they are hot-housed, picked green and ripened en-route to the supermarket but it is the sun that gives sweetness to fruits and vegetables. Seasonal vegetables are better value for money, offer better flavour and are more nutritious. Other seasonal food includes fish and meat. When shopping ask for fish that is in season because it is better for managing and sustaining fish stocks.
Winter Seasonal Ingedients
Apples, Beetroot, Brussels Sprouts, Butternut Squash, Cabbage, Cauliflower, Celeriac, Celery, Chestnuts, Chicory, Cranberries, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Pears, Potatoes – Main Crop, Pumpkin, Swede, Turnips. Walnuts
